Prep Time: 35 minutes
Total Time: 1 hour
2 large heads of cauliflower
¼ cup Sun Kissed Tomato hot sauce
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 clove garlic, minced
1 teaspoon minced fresh ginger
¼ cup chopped fresh parsley
¼ cup toasted chopped almonds
- Preheat the oven to 400°F with a rack set in the center. Line a baking sheet with parchment paper.
- Whisk the Sun Kissed Tomato hot sauce, maple syrup, mustard, vinegar, garlic, ginger, and salt in a small bowl. Set aside.
- Set the cauliflower on a cutting board stem-side down. Cut two ¾-inch-thick slices from the center of each head to create 4 steaks in total. (Save any extra florets for another use.) Transfer the cauliflower steaks to the prepared baking sheet and brush them evenly on both sides with half of the reserved Sun Kissed Tomato glaze.
- Roast the cauliflower until both the stem and florets are tender and browned, 25 to 30 minutes. Brush the exposed side of the steaks evenly with the remaining Sun Kissed Tomato glaze. Continue roasting until the glaze is glossy and caramelized, about 10 minutes longer. Transfer the cauliflower steaks to a serving plate and sprinkle with the parsley and almonds.